Ingredients
Method
Make whipped cream
- Beat heavy whipping cream with 1/4 cup powdered sugar and vanilla extract until stiff peaks form, then set aside (no heat; batter should hold sharp ridges).
Make cream cheese layer
- Beat cream cheese with 1/2 cup powdered sugar until smooth, then fold in half the whipped cream to create a fluffy cream cheese mixture.
Assemble the trifle
- Place a layer of pound cake cubes in the bottom of a large trifle bowl so they cover the base.
- Spoon a generous layer of cream cheese mixture over the cake to form a smooth layer.
- Add a layer of sliced strawberries over the cream cheese mixture.
- Add another layer of pound cake cubes on top of the strawberries.
- Spoon plain whipped cream over the cake layer until the surface is lightly covered (thick dollops are fine).
- Add a layer of blueberries so they nestle into the whipped cream.
- Repeat the layers until the bowl is full, finishing with whipped cream on top for a creamy crown.
- Decorate the top with whole strawberries and blueberries, cover the bowl, and refrigerate for at least 2 hours before serving (chill until set).
Notes
Pro tip: Chill your whipped cream and cream cheese until cold before mixing for cleaner layers and better structure. Refrigerate covered for up to 3 days; freeze is not recommended because the fruit and cream will change texture. For a lighter option, use reduced-fat cream cheese and whip cream alternatives made for whipping (texture will be slightly softer).